Whether you use coconut-flavored rum (you may opt for cold water instead), this cool and creamy pie will remind you of a frosty pina colada.
What You Need
Original recipe yields 8 servings
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Island Pineapple Flavor Gelatin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (8 oz.) crushed pineapple in juice, undrained
2 Tbsp. coconut-flavored rum or cold water
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1/4 cup PLANTERS Sliced Almonds, toasted, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
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Please use alcohol responsibly.
Let's Make It
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Stir in pineapple, rum and 1 cup COOL WHIP with whisk.
Sprinkle 2 Tbsp. each coconut and nuts onto bottom of crust; cover with COOL WHIP mixture. Refrigerate 3 hours or until set.
Top with remaining COOL WHIP just before serving. Sprinkle with remaining coconut and nuts.
Garnish pie with quartered lime slices just before serving.
If substituting water instead for the rum, add 1/2 tsp. rum extract with the cold water.
Prepare using JELL-O Pina Colada Flavor Gelatin.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.